Asiabooks.com

FUNDAMENTAL TECHNIQUES OF CLASSIC PASTRY ART, THE

With this product, you earn 102 point(s).

How to order

Normal Price ฿2,995

Special Price ฿2,545.75

FUNDAMENTAL TECHNIQUES OF CLASSIC PASTRY ART, THE
15%

FUNDAMENTAL TECHNIQUES OF CLASSIC PASTRY ART, THE

Hardcover

฿2,995
฿2,545.75
(Save ฿449.25 )

How to order

With this product, you earn 102 point(s).

Point details
7-14 Business days

PAYMENT METHOD

payment01 payment02 payment03
คำที่เกี่ยวข้อง CAKES BAKING ICING & SUGARCR

Synopsis: FUNDAMENTAL TECHNIQUES OF CLASSIC PASTRY ART, THE

An indispensable addition to any serious home baker's library, The Fundamental Techniques of Classic Pastry Arts covers the many skills an aspiring pastry chef must master. Based on the internationally lauded curriculum developed by master patissier Jacques Torres for New York's French Culinary Institute, the book presents chapters on every classic category of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes and petits fours. Its each chapter begins with an overview of the required techniques, followed by dozens of recipes - many the original creations of distinguished FCI graduates. Distilling ten years of trial and error in teaching students, The Fundamental Techniques of Classic Pastry Arts is a comprehensive reference with hundreds of colour photographs, a wealth of insider tips and highly detailed information on tools and ingredients - quite simply the most valuable baking book you can own.

Product Details

ISBN 9781584798033
Weight 0.2631
Publisher ABRAMS (LBS)
Book Size (cm.) 254 x 229 x 47
Dimension Width(กว้าง)(CM) 10.4724
Dimension Length(ยาว)(CM) 1.9685
Dimension High(สูง/หนา)(CM) 9.3701
Language English
Number of Pages 496

Highlight

An indispensable addition to any serious home baker's library, The Fundamental Techniques of Classic Pastry Arts covers the many skills an aspiring pastry chef must master. Based on the internationally lauded curriculum developed by master patissier Jacques Torres for New York's French Culinary Institute, the book presents chapters on every classic category of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes and petits fours. Its each chapter begins with an overview of the required view all

All Reviews

Comments & Ratings (0 review)

  • (0)
  • (0)
  • (0)
  • (0)
  • (0)
FRENCH CULINARY INSTITUTE

about author

read more

You may also like

Recommended for you